Rosé Sangria Recipe

Mix alcohols

In a large mixing glass or pitcher, combine 1.5 cups rosé, 0.5 oz elderflower liqueur, 0.5 oz triple sec and 0.5 oz New Amsterdam London Dry gin. Stir gently for 10–15 seconds to marry the spirits and wine.

Add bitters and sweetener

Add 3 dashes grapefruit bitters. Taste and, if you prefer slightly sweeter sangria, add 0.25 oz simple syrup and stir again until incorporated.

Prepare the fruit: thinly slice half a ruby red grapefruit (use about 2–3 thin slices), a quarter of an orange into thin wheels, and one thin lemon slice. Hull and halve 3 strawberries. Lightly clap 6 mint leaves between your palms to release aroma.

Lightly muddle the fruit and mint at the bottom of the pitcher or mixing glass using a muddler or the back of a spoon — just 2–3 gentle presses. The goal is to release juices and essential oils, not to pulverize the fruit.

Add the stirred sangria base over the muddled fruit and mint. Gently press the fruit with a spoon to release additional juice. Refrigerate the mixture for at least 20–30 minutes to let flavors meld (up to 2 hours for a more developed profile).

When ready to serve, fill each serving glass with ice (about 1/2 cup per glass). Strain the sangria into the glass, leaving large fruit pieces in the pitcher if desired, or include a few fruit slices per glass for presentation.

Top each glass with 2 oz chilled club soda or prosecco for effervescence. Gently stir once to combine.

Garnish with a grapefruit twist or wheel and a sprig of the clapped mint. Serve immediately.